Soup is a perfect addition to any lunch and a great before dinner “snack” as it takes the edge off hunger.
The recipe is pictured without the optional tomatoes. If you do not use the canned tomatoes, you can add more broth, and if you have extra vegetables to use up by all means stir them in the pot too. Mushrooms, peppers even leftover parsley or corriander make nice additions to this soup.
The amount of salt or pepper you add will depend on the flavor of the broth you use- let your own taste be your guide.
Makes 4 servings

2 carrots, diced into small pieces
1 onion peeled and sliced
2 celery stalks, thinly chopped2 cups vegetable or chicken broth
1-2 cups green cabbage finely shredded
1 zucchini, diced into small pieces
1 – 28 ounce canned diced or chopped tomatoes (optional)
Salt and pepper to taste
¼ teaspoon dried basil or oregano (optional)

1. Place the carrots, onion, and celery in a 3 quart saucepan, add broth. Bring to a boil, reduce heat and simmer uncovered for five minutes.
2. Add all remaining ingredients, increase heat and bring almost to a boil, reduce heat, cover and simmer for twenty minutes. Serve warm; refrigerate leftovers for up to four days or freeze for up to 3 months.

Nutrition information per serving; Calories 85, Fat 0.5g, Saturated Fat 0.1 g, Cholesterol 0 mg, Sodium 232 mg*, Carbohydrate 17.7 g, fiber 5.3 g, Sugar 10 g, Protein 4.4 g.
* sodium content will vary depending on the broth used.

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